2-丙酰基-3,4,5,6-四氢 | 80933-75-1

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吡啶及其衍生物
• 中文名称: 2-丙酰基-3,4,5,6-四氢
• 英文名称: 1-(3,4,5,6-tetrahydro-2-pyridyl)-1-propanone
• 英文别名: 2-Propionyl-3,4,5,6-tetrahydropyridine；1-(2,3,4,5-tetrahydropyridin-6-yl)propan-1-one
• CAS: 80933-75-1
• 化学式: C₈H₁₃NO
• 分子量: 139.197
• InChiKey: GGYSXLMPBBMRHY-UHFFFAOYSA-N

物化性质

• 沸点：
  224.0±23.0 °C(Predicted)
• 密度：
  1.04±0.1 g/cm3(Predicted)
• 保留指数：
  1148

计算性质

• 辛醇/水分配系数(LogP)：
  0.4
• 重原子数：
  10
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.75
• 拓扑面积：
  29.4
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  2-丙酰基吡啶 在 Rh/Al₂O₃ Celite 、 氢气 、 silver carbonate 作用下， 以 乙醇 、 苯 为溶剂， 反应 59.0h， 生成 2-丙酰基-3,4,5,6-四氢
  参考文献：
  名称：

  Volatile Constituents of Semnostachya menglaensis Tsui

  摘要：

  Semnostachya menglaensis Tsui (Acanthaceae) is a rare plant indigenous to Mengla in the tropical rainforest of the Xishuangbanna prefecture in the south of Yunnan province, People's Republic of China. When the leaves are crushed, a characteristic smell of basmati rice or pandan leaves develops. Their hexane extract, prepared from a specimen growing in a greenhouse of the botanical garden of the Kunming Institute of Botany, contains 1-(3,4,5,6-tetrahydro-2-pyridyl)-1-propanone (41.2%) and 1-(1,4,5,6-tetrahydro-2-pyridyl)-1-propanone (37.5%) which constitute the main part of the volatile compounds. Minor components are 1-(3,4,5,6-tetrahydro-2-pyridyl)-1-ethanone (4.9%), 1-(1,4,5,6-tetrahydro-2-pyridyl)-1-ethanone (4.8%), 1-(2-piperidyl)-1-propanone (5.2%), 1-octen-3-ol (3.2%), 1-octen-3-one (1.9%), and 3-octanol and 1-(2-pyridyl)-1-propanone in trace amounts.

  DOI：

  10.1021/jf051632d

文献信息

• METHOD FOR SYNTHESISING 2-ACETYL-1-PYRROLINE AND THE STABLE PRECURSOR THEREOF, OPTIONALLY ISOTOPICALLY MARKED
  申请人：Morere Alain

  公开号：US20120100274A1

  公开（公告）日：2012-04-26

  The present invention relates to a method for synthetizing a compound of the following formula (I): wherein R is a methyl or ethyl group, n is 1 or 2, and X is a CH 2 or CD 2 group, from a compound of the following formula (II): wherein R and n are as defined above, and also relates to a method for assaying the compounds of the formula (I) using a corresponding deuterated derivative as an internal reference, as well as to the use of ketal derivatives of compounds of the formula (I) as a stable precursor, in particular in a flavoring composition.

  本发明涉及一种从以下式（I）的化合物合成方法：其中R为甲基或乙基基团，n为1或2，X为CH2或CD2基团，从以下式（II）的化合物开始：其中R和n如上所定义，并且涉及一种使用相应的氘代衍生物作为内部参考的方法来测定式（I）的化合物，以及将式（I）的化合物的缩酮衍生物用作稳定前体的用途，特别是在调味组合物中。
• Flavor Contribution and Formation of the Intense Roast-Smelling Odorants 2-Propionyl-1-pyrroline and 2-Propionyltetrahydropyridine in Maillard-Type Reactions
  作者：Thomas Hofmann、Peter Schieberle

  DOI：10.1021/jf971101s

  日期：1998.7.1

  Application of aroma extract dilution analysis on two different model mixtures of proline and glucose, reacted under aqueous or dry-heating conditions, revealed 2-propionyl-1-pyrroline (PP) and 2-propionyltetrahydropyridine (PTHP; occurring in two tautomers), besides 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine, as important roast-smelling odorants in both mixtures. A comparison of the isotope distribution in PP and PTHP formed from either C-13(6)-labeled or unlabeled glucose suggested a formation pathway for both odorants from the same intermediate, l-pyrroline, when reacted with either 2-oxobutanal (yielding PP) or 1-hydroxy-2-butanone (yielding PTHP). 2-Oxobutanal, a possible precursor of 1-hydroxy-2-butanone, was shown to be formed in high yields (29 mol %) by reacting acetaldehyde and glycolaldehyde, two well-known degradation products of carbohydrates.
• Novel Syntheses of the Major Flavor Components of Bread and Cooked Rice
  作者：Norbert De Kimpe、Marian Keppens

  DOI：10.1021/jf950728c

  日期：1996.1.1

  A new synthetic pathway toward the Maillard flavor compounds 6-acyl-1,2,3,4-tetrahydropyridines and 2-acetyl-1-pyrroline is presented. The reaction sequence involves deprotonation of a vicinal diimine and subsequent alkylation with an N,N-diprotected omega-bromoalkylamine, followed by deprotection and intramolecular transimination of the functionalized intermediate. Acidic workup affords the above-mentioned heterocycles, which are principal flavor constituents of bread and cooked rice, respectively. In addition, the synthesis of the more stable diethyl acetal of 2-acetyl-1-pyrroline is described.
• METHODE DE SYNTHESE DE LA 2-ACETYL-1-PYRROLINE ET DE SON PRECURSEUR STABLE, MARQUE ISOTOPIQUEMENT OU NON
  申请人：Centre National de la Recherche Scientifique (C.N.R.S.)

  公开号：EP2445874B1

  公开（公告）日：2017-11-29
• METHODE DE SYNTHESE DE LA 2 -ACETYL-1-PYRROLINE ET DE SON PRECURSEUR STABLE, MARQUE ISOTOPIQUEMENT OU NON
  申请人：Centre National de la Recherche Scientifique CNRS

  公开号：EP2445874A1

  公开（公告）日：2012-05-02

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